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Mussels with chilli, garlic & coriander


  • Heat a little oil in a wok (or large, deep heavy-bottomed  pan) and sauté the garlic, chillies and ginger until reasonably tender, continually stirring.
  • Then add the stock with the Chinese wine, soy and oyster sauce. Mix well, bring to the boil and add the mussels. Cover and cook, removing the mussels as soon as they open, discarding any that don’t.
  • Add the sugar, coriander and lime juice to the wok. Mix well and cook until reduced a little.
  • Then place the mussels in the shells in a large bowl (or individual bowls) and spoon the stock over the top.


  • vegetable oil
  • 2 plump garlic cloves, crushed
  • 2 small red chillies, seeded & finely sliced
  • 2 tbsp grated fresh ginger
  • ½ cup fish stock
  • ½ cup Chinese rice wine
  • a good splash of soy sauce
  • a good splash of oyster sauce
  • 1½ kg mussels, cleaned & debearded
  • 1 tbsp shaved palm (or soft brown) sugar
  • 2 tbsp chopped fresh coriander leaves
  • juice of 1 lime

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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